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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-26-2013, 09:05 AM   #1
coastal
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Default hot box for comps?

So I have been practicing to get up to speed for comps and while getting my timing down (the hardest part) I think I am in need of a warm box to keep everything better than just a cooler.

What do you guys use? Is there a time frame you shoot for to rest in a warm box before you plate?

What brand do you use?

Or do you go strait from the smoker to making your bbq box for judges?

Any health code things I should be aware of here?

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Unread 07-26-2013, 09:23 AM   #2
cpw
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Check out Cambro's or carlisles. They are pretty expensive, but worth it. For butts and briskets, we'll hold them for anywhere from 1 hour to 4 hours, depending on when the meat finishes, with no issues whatsoever. Ribs and chicken go straight from smoker to box, so no holding.

I don't think there's any health code issues, as long as you keep your food hot or cold enough to meet regulations. Cambros are used all over the food service industry.
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Unread 07-26-2013, 09:32 AM   #3
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cpw, when you use a cambro, I assume you cover the pan with foil? Do you ever have issues with the bark softening?
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Unread 07-26-2013, 09:58 AM   #4
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Quote:
Originally Posted by PekingPorker View Post
cpw, when you use a cambro, I assume you cover the pan with foil? Do you ever have issues with the bark softening?
Not enough that I worry about it. We foil during the cook as well.
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Unread 07-26-2013, 12:40 PM   #5
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I used a Rubbermaid Proserve 9F14. Holds 7 pans. http://www.webstaurantstore.com/rubbermaid-9f14-cool-gray-proserve-insulated-food-pan-carrier-holds-7-pans-fg9f1400cgray/6909F14%20%20%20%20%20GY.html
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Unread 07-26-2013, 02:03 PM   #6
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After using a cooler for two years, we just picked up a used Carlisle off Kijiji and love it.
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Unread 07-26-2013, 04:02 PM   #7
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I use a Cambro and love them, I use them for comps, catering hot and cold items seperate of corse, backyard cook outs to hold stuff, hold my comp meats after injected and rubbed down before they go in the smokers... They are high but well worth it after you start to use them!!
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